sovegan.com
Spiced Sticky Toffee Pudding
This is our twist on a classic sticky toffee pudding, infused with warming Caribbean-inspired spices. The dates give it that deep caramel flavour, while cinnamon, ginger and allspice add gentle heat and warmth.
Ingredients
Ingredients
- Medjool dates
- soya milk
- lemon juice
- hot water
- vegan butter or margarine
- dark muscovado sugar
- vanilla extract
- bicarbonate of soda
- baking powder
- plain flour
- ground cinnamon
- ground allspice
- ground ginger
- vegan vanilla ice cream, to serve (optional)
For the toffee sauce:
- demerara sugar
- vegan butter or margarine
- vegan single cream
Method
- 1
Preheat the oven to 180°C fan / 200°C / 400°F. Line an 18cm (7") square ovenproof dish with baking paper.
- 2
Transfer the dates to a bowl or jug, pour over the hot water and leave to soak while you prepare the batter.
- 3
In a separate bowl or jug, combine the milk and lemon juice. Set aside for a few minutes to curdle and form a buttermilk.
- 4
In a large mixing bowl, cream the butter and sugar together until smooth.
- 5
Blend the soaked dates with their soaking water until smooth, then add the mixture to the bowl along with the curdled milk.
- 6
Stir in the vanilla extract, bicarbonate of soda and baking powder until combined.
- 7
Add the flour, cinnamon, allspice and ginger, then stir until fully incorporated and smooth.
- 8
Pour the batter into the lined dish and bake for 30-40 minutes, or until a skewer inserted into the centre comes out clean.
- 9
To make the toffee sauce, add all the sauce ingredients to a small saucepan. Bring to a boil, then reduce the heat and simmer for 3-5 minutes until slightly thickened. Remove from the heat and leave to cool for a few minutes.
- 10
Once the pudding is baked, remove it from the oven. Using a chopstick or skewer, gently poke holes across the surface and pour over half of the warm toffee sauce.
- 11
Slice into 9 squares and serve with vegan vanilla ice cream and the remaining toffee sauce.
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Community reviews
Rated 4.5 out of 5 from 2 reviews
- Jenny
“Recommend adding spiced rum to the sauce it was delicious. Fantastic recipe hard to make a mistake xxx”
- Roxy
“best dessert ever! perfect for my mum’s birthday”